Ok. Lots of lentil posts today — no, strike that. Lots of posts today in general. But, lots of catching up to be done, and lots of recipes to include that have been great! Lentils madras have long been one of my favorites and I usually buy the Tasty Bite boxed meal, but lots of sodium there, and they get pricey. I decided to make my own, this dish from The Daily Green turned out really well, and I served it with basmati rice cooked with a TBSP of unsalted butter. Really tasty, although not much like Tasty Bite’s creation, this is a keeper and I’ll definitely add it to the repertoire. Their four servings are more like 6-8 and this could be easily halved; I froze about 1/3 and divided the rest into three containers with what I’ve deemed to be two servings each. YUMMY.
The word “Madras” in this recipe refers to the type of curry powder used to create a unique spice blend of curry leaves, turmeric, coriander, cumin, cinnamon, cloves, chile pepper, bay leaves, fenugreek, allspice, and black pepper.
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 red bell pepper, cut into 1/2-inch pieces
1 small cauliflower (2 pounds) cut into florets
3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons curry powder, preferably Madras
1 teaspoon ground cumin
1 teaspoon ground coriander
2 1/2 cups canned tomatoes, chopped, with their juice
3/4 teaspoon salt (I just ground a little bit of sea salt in, not 3/4 tsp though)
1/4 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup plain low-fat yogurt, for serving (optional)
1 cup lentils, picked over and rinsed
- In 5-quart Dutch oven or large saucepan with lid, heat oil over low heat. Add garlic and ginger and cook, stirring frequently, 1 minute or until garlic is tender. Stir in bell pepper and cook, stirring frequently 5 minutes or until tender.
- Stir in cauliflower, potatoes, lentils, curry powder, cumin, coriander, and cook 2 minutes or until well coated.
- Add tomatoes, salt, black pepper, and 1 3/4 cups water and bring to a boil. Reduce to a simmer and cover. Cook 30 minutes, or until lentils are cooked through and vegetables are tender.
- Stir in peas and cook 1 minute, or until heated through. Divide curry evenly among plates and top each serving with yogurt if desired.